Desperation Dinners: Roasted Red Pepper Pesto Pasta

This recipe is classic Kevin (from Closet Cooking). The concept and flavors are familiar, but they're rarely combined in such a vibrant and colorful way. For this guest post, Kevin has made a pesto with Greek flavors, playing the sweetness of roasted peppers off salty feta and olives. — Kim Walker

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Pestos are surprisingly easy to make and that means that they are perfect for nights when you have very little time for dinner. A roasted red pepper pesto for instance, could be as easy as cracking open a jar or roasted red pepper and pureeing all of the ingredients in a food processor. Toss that freshly homemade roasted red pepper pesto on some pasta and you have a meal that is done in the time that it takes to cook the noodles. For this roasted red pepper pesto I went with a bit of a Greek twist and used fresh oregano of the herb instead of basil, feta replaces the parmesan and a splash of balsamic vinegar brightens things up. I continue with the Greek theme for the pasta and added kalamata olives and even more feta. Roasted red peppers are pretty sweet so the salty olives and feta balance things out nicely. You could also add a bit of heat with some red pepper flakes if you wanted. Add a salad to the pasta and you have one quick and tasty meal.

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